This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Because there's nothing more beautiful than the way the ocean refuses to stop kissing the shoreline, no matter how many times it's sent away." -Sarah Kay
When I was growing up, clam dip was made with a can of clams and some cream cheese.
I never liked it very much: the clams always tasted like they were canned, but more importantly, they were like chewing on chopped up rubber bands.
Even then I always thought that it was such a waste. A can of clams cost about the same as a dozen clams and takes only a few more minutes to make. The flavor is real clams and the texture is not rubbery. Make this for your next party — your friends will love you for it. It's best served with veggies or bland crackers so that the clam flavor really comes through.
Servings: 6 | Serving size: about 1/4 cup
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.
|2 tsp||unsalted butter|
|1 clove||garlic (minced)|
|2 large||shallots (finely minced)|
|2 Tbsp.||reduced fat sour cream|
|2 ounces||reduced fat cream cheese|
|to taste||fresh ground black pepper|
Place the water in a shallow sauce pan over high heat.
When the water boils, add the clams.
When the clams open, remove from the pan and set aside to cool. Remove the clams and chill in the refrigerator.
Pour the clam broth through a fine mesh strainer and set aside.
Place the butter in a medium skillet over medium high heat.
When it is melted, add the shallots and cook, stirring frequently, until softened - about 10 minutes.
Add the reserved clam broth and increase the heat to a simmer. Reduce until there is only about 2 tablespoons of liquid remaining.
Remove and place in a food processor fitted with a steel blade along with the sour cream, cream cheese, and pepper.
Pulse gently until the shallots are slightly blended into the cream cheese.
Add the clams to the food processor and pulse gently until well blended.
Serve cold or reheat gently.
Serving size: about 1/4 cup
|Calories 62||Calories from Fat 24|
|% Daily Value|
|Total Fat 3g|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 3g||2%|
|Dietary Fiber <1||1%|
|Vitamin A 7%||Vitamin C 5%|
|Calcium 4%||Iron 23%|
|Vitamin K 0 mcg||Potassium 150 mg|
|Magnesium 5 mg|